Grilled Fish With Dill Sauce and Zucchini

½ cup sour cream

2 tablespoons minced fresh dill, plus extra fronds for serving, if using

2 teaspoons lemon juice Fine salt

1 Chilean sea bass filet (about

1 pound)

3 teaspoons olive oil, divided use, plus more as needed Freshly cracked black pepper

2 zucchini (about 1 pound total), trimmed, sliced lengthwise into ¼-inch planks

½ teaspoon dried oregano Lemon wedges, for serving, optional Prepare a grill for direct medium heat (350 to 450 degrees).

Make the sauce: In a small bowl, whisk together the sour cream, dill, lemon juice and ¼ teaspoon salt; set aside.

Make the fish: Brush or rub the fish on both sides with about 1 teaspoon of the olive oil and season both sides with ¼ teaspoon salt and ½ teaspoon pepper.

Make the zucchini: Brush the zucchini with the remaining 2 teaspoons olive oil and season with oregano, ¼ teaspoon salt and ¼ teaspoon black pepper.

Starting flesh-side down if skin-on, grill the fish over direct heat until the flesh begins to flake and is cooked through, approximately 10 to 12 minutes, using a spatula to flip once after 7 or 8 minutes. If the fish sticks when you start to flip it, leave it in place for another 30 seconds to 1 minute, and try again.

After flipping the fish, add the zucchini to the grill and cook over direct heat until charred and softened, 5 to 6 minutes, flipping once midway through cooking.

Place the zucchini and fish on a serving platter, spoon some of the sauce on top of the fish or serve it on the side. Sprinkle fresh dill fronds on top of the fish, if using. Serve with additional sauce and lemon wedges on the side.

Makes 2 servings. Recipe adapted from “One-Beer Grilling” by Mike Lang (Castle Point Books, 2021)